This Wasabi Glazed Seared Ahi Tuna Appetizer is as delicious as it is pretty. It's sweet, spicy and fresh -- all at once. Suitable for any occasion or party, this super impressive recipe can be made in only twenty minutes. 
What's not to love?
It's beautiful, delicious and impressive.
Tuna is seared to perfection, drizzled with a lovely sweet and spicy wasabi glaze, and strewn with finely chopped chives.
What Makes it special?
- The ahi is slightly warm and peppery on the outside and refreshing and cool on the inside.
- The wasabi glaze is spicy, sweet, rich and perfectly smooth — all at once.
- It's super impressive and will totally wow your guests.
- It only takes about twenty minutes to create.
It’s truly a bite that will satisfy every desire your palate may have.
Back in my catering days, this Wasabi Glazed Seared Ahi Tuna Appetizer was one of the most popular things on my menus -- especially for cocktail parties.
I think seared tuna is universally a treat most people love, and in this recipe, it's festive and fun, too.
The Wasabi Glaze
While wasabi is quite spicy and pungent, the glaze is mellowed with a bit of honey and Tamari.
Believe it or not, the unexpected ingredient in the glaze for this oh-so-scrumptious recipe is butter. Yep, butter!
It makes the glaze shine and gives it a silky-smooth, rich texture.
Don't forget as you're cooking, always take a moment to admire and celebrate the beauty of the individual ingredients. Who knew a pile of raw ahi could be so stunning?
Recipe Tips for
- The easiest way to make this recipe is to buy the Ahi frozen and cut it when it’s partially thawed — you’ll get nice even pieces. (After you cut it and before you sear it, let it thaw completely.)
- You can also make this as an entrée -- simply sear (or cook a bit more if desired), ahi steaks -- about 5-ounces per person -- and drizzle the wasabi glaze over them.
This is a great appetizer to make for a small dinner or cocktail party. Again, while it looks oh-so-fancy, the prep is fairly quick and easy.
I hope you'll give it a go.
Enjoy every last bite of this Seared Ahi Tuna Appetizer recipe!
More delicious ahi tuna recipes . . .
- Ahi Tuna Tartare on Wontons
- Kampot Pepper Seared Ahi Tuna
- Seared Ahi Tuna Mango Avocado Appetizer
- Marinated Seared Ahi Tuna
Wasabi Glazed Seared Ahi Tuna Appetizer
Ingredients
- 2½ teaspoons wasabi paste
- 2 teaspoons low-sodium Tamari or soy sauce
- 1 tablespoon unsalted butter
- ¾ teaspoon honey
- 1 pound Ahi tuna fillet, sushi grade (about 1-inch thick - see notes)
- grapeseed, or other neutral oil for the pan
- salt and freshly grated black pepper
Instructions
- Add the wasabi and Tamari (or soy sauce) to a small sauté pan and use a small whisk to blend until it’s smooth.
- Place the pan over low-medium heat and add the butter. Swirl the pan around until the butter has melted and is completely incorporated.
- Whisk in the honey and set aside to cool to room temperature.
- While the glaze is cooling, cut the Ahi into small cubes, about 1-inch -- and season them with salt and pepper. (It's very easy to cut into cubes if it's semi-frozen. Just be sure they're thawed by the time you sear them.)
- Coat the bottom of a medium-sized sauté pan with the oil and place it over high heat. Once the pan is very hot, add the Ahi and sear all but two opposing sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!) Only cook it through a bit, less than ⅛-inch, probably no more than 10 seconds per side. You can use a fork to simply roll them to sear each side. You’ll want to remove them from the pan the instant they’re done, so doing this in small batches is a good idea. Place them directly on a plate or serving platter, raw side up. (You can also cut the tuna into strips, and slice them into cubes after searing them.)
- Drizzle the cooled wasabi glaze over them, add toothpicks and serve.
Notes
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Judy at Two Broads Travel
This recipe is genius on so many levels--flavor, simplicity and beauty. Candy for the eyes and mouth.
valentina
Best comment ever! Thank you so much, Judy. 😀
David
Gorgeous shots, Valentina! This is such a perfect starter! Can't wait to try it!
valentina
Thanks so much, David! 🙂
Destiny
Can you make these over night and heat the next day?
valentina
You can sear them the night before and refrigerate. Then glaze the next day. I would not heat them. Serving them cold would be best in this case. Enjoy!
Jori
These look absolutely gorgeous and luxurious! I can't wait to have this at our next party!
valentina
Thank, Jori. I hope they're a hit!
Andrea Metlika
I am a fan of Ahi Tuna and this recipe is perfect for me! I can't wait to make this.
valentina
Hope you love it! Thanks so much.
Natalie
I love ahi tuna! Looks so delicious and would be a perfect appetizer in parties!
valentina
Yes, it's a crowd pleaser for sure. 🙂 Thanks!
Annie @ Annie's Noms
We are obsessed with wasabi and this is such a pretty and delicious way to enjoy tuna!
valentina
Thanks! I love wasabi too. I'm always looking to create new recipes for it to land in. 🙂
Tisha
How funny! As I was scrolling through and reading, I said myself it looks like little chunks of watermelon! This does look and sound perfect combo of spicy and sweet!
valentina
Thanks, Tish. Yes, it's that vibrant pink! 🙂
Tara
Can I make the glaze ahead of time? If so, how many days?
valentina
Hi Tara, yes you can make the glaze ahead of time. You can make it up to 4 days ahead, keeping it at room temperature. You can also refrigerate it for at least a week, though it will solidify a bit because of the butter. In this case, you'll need to warm it up before using it. Thanks and enjoy! 🙂 ~Valentina
David @ Spiced
Raw Ahi tuna trying is gorgeous! I'm jealous of you out there in California with access to amazing ingredients. Ahi isn't easy to find around here, and therefore I don't really trust it. However, this is a really cool appetizer idea! I can see why this was a fan favorite. 🙂 And that glaze....mmmm...butter.
valentina
Thanks so much, David. Wish it was easier for you to come by the tuna out that way. In the meantime, the glaze is delicious on almost any white fish, too. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
This is indeed a stunning appetizer! Delicious too and you just can't beat all those flavors!
valentina
Thanks so much, Kathy! 🙂 ~Valentina
2pots2cook
Wow ! Agree completely with you ! What's here not to like ?!? Amazing keeper !
valentina
Thank you! 🙂 ~Valentina
Marissa
This is genius, Valentina! My mouth is literally watering... I'd gladly make a meal of just these!
valentina
I love that, Marissa. Thank you! 🙂 ~Valentina
Kim Lange
Your food always looks so tempting and beautiful! These do not disappoint! Pinning! xo
valentina
Thank you so much, Kim! 🙂 ~Valentina
John / Kitchen Riffs
That pile of raw ahi really IS stunning! So is the cooked stuff. 🙂 Neat recipe -- thanks.
Dawn - Girl Heart Food
Such fun (and flavourful) little bites!! Perfect for summer entertaining. I can only image the delicious punch of flavour from the wasabi! Plus, who doesn't love little bite-sized eats...though, I'm pretty sure I'd devour a whole bunch 😉
valentina
Thanks, Dawn! I agree, little bite-sized eats are the best! 🙂 ~Valentina
Kelly | Foodtasia
Such a lovely dish, Valentina, with wonderful flavors! So elegant for entertaining!
valentina
Thanks, Kelly! Yes, it's one of my favorites for parties. Hoping we can have them again in the near future. 😉 Stay well! 🙂 ~Valentina